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No-Bake Lemon Cream Cracker Icebox Cake

Bright, creamy layers with a sweet citrus kick come together in the most effortless way. No oven, no fuss—just simple ingredients and a little patience while the fridge does the work.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 5 hours 20 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 2 sleeves graham crackers
  • 1 package (3.4 oz) instant lemon pudding mix
  • 2 cups cold milk
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups whipped topping or whipped cream
  • lemon curd or lemon pie filling for layering
  • crushed graham crackers for topping
  • lemon slices for garnish

Method
 

  1. Line the bottom of a dish with a layer of graham crackers.
  2. Whisk the lemon pudding mix with cold milk until thick, then set aside.
  3. Beat the cream cheese, powdered sugar, and vanilla extract until smooth.
  4. Fold in half of the whipped topping, then gently mix in the pudding.
  5. Spread a layer of the lemon cream over the graham crackers.
  6. Add a layer of lemon curd, then repeat layers of crackers, cream, and lemon filling.
  7. Finish with whipped topping and crushed graham crackers, then chill for 4–6 hours until soft and cake-like.

Notes

Store covered in the refrigerator for up to 3–4 days or freeze for up to 3 months and thaw before serving. Serve chilled with fresh fruit or a glass of sweet tea for a simple, refreshing pairing.